A meaty fish like monkfish demands a bold sauce, and in this monkfish recipe by Shaun Hill, that demand is met by a fragrant tomato, ginger and garlic sauce, infused with a nice selection of herbs. This is a simple seafood recipe to prepare that would be great with slices of garlic bread.
Shaun Hill is one of Britain's most enduringly successful chefs. He began his career in 1966, working for Robert Carrier in his Islington restaurant. He went on to work in some of London's most prestigious addresses including The Capital Hotel in Knightsbridge and Blakes in South Kensington
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For the sauce, place a large saucepan over a medium heat and add the oil. Cook the shallots, garlic, ginger and chilli until soft but not coloured. Add the tomato paste and white wine, cook for a further 3 minutes
2 banana shallots
60g of fresh ginger
5 garlic cloves
1 small red chilli
1 1/2 tbsp of tomato paste
3 tbsp of white wine
Add the tomatoes, parsley, coriander and butter to the pan and gently simmer until the sauce thickens. Season with salt and pepper to taste. Remove from the heat and set aside
75g of unsalted butter
1 1/2 tbsp of coriander
1 1/2 tbsp of parsley
12 plum tomatoes
For the monkfish, place a large frying pan over a medium to high heat and add enough olive oil to coat the base of the pan. Add a knob of butter. As soon as the butter begins to sizzle, add the monkfish fillets to the pan, season and then cook until golden on one side
2 monkfish fillets
1 knob of butter
Flip the monkfish over and turn the heat right down. Cook for a further 2 minutes. Remove the pan from the heat and season the fish with the salt, pepper and lemon juice to taste
1 dash of lemon juice
To serve, reheat the tomato sauce and divide evenly between 4 dishes. Place the monkfish on top of the sauce and serve immediately